Make the breadcrumbs: Heat the oil in a small pan over medium-low heat. Give the garlic clove a smash with the side of a chef’s knife. Discard peel. Add the garlic to the pan and cook until it sizzles and is fragrant about 30 seconds. Add in the breadcrumbs. Stir to combine. Continue to cook, stirring occasionally, until the breadcrumbs are golden and toasted. Watch very carefully as the breadcrumbs can burn very quickly.  Remove from the heat. Remove the smashed garlic clove. Season lightly with salt. Place the breadcrumbs in a bowl and set aside.

Cook the shrimp: In a large skillet, heat the olive oil over medium-low heat. Give the garlic clove a smash with the side of a chef’s knife. Add the garlic to the pan and cook until it sizzles and is fragrant about 30 seconds. Remove from the pan.

Add in the shrimp. Season lightly with salt and pepper. Cook until the shrimp turn pink, about 2 minutes on each side.

Add in the wine and parsley and stir until the wine has evaporated.

Plate the shrimp. Sprinkle with the sliced almonds and toasted breadcrumbs. Serve immediately with lemon slices alongside.

Make-ahead: The breadcrumbs can be made up to 3 days in advance. Place in an airtight container and refrigerate. Bring to room temperature before using.